There are hundreds of pasta shapes, each with their own purpose. Short pasta, long pasta, pasta that can be stuffed, pasta for soups - the uses for pasta are endless! There are some shapes and sizes that are better suited for holding sauces in their ridges, while others are better for baked dishes. Gigli means lilies in Italian and Rigati means striped. The cone shape of gigli rigati pairs well with thick sauces and especially in casseroles.
Einkorn is an ancient grain and the only wheat not to have been hybridised.
This prized einkorn gigli rigati has been carefully made to keep as many of the nutritional qualities of the grain as possible. Importantly, it is made with stoneground einkorn - stoneground milling retains the vitamins and minerals found in the grain (as opposed to industrially ground flour which strips the flour of most of the important minerals, fats, fibre and vitamins). The pasta is then carefully dried at a low temperature in order to keep as many vitamins in as possible and to keep the structure of the pasta relaxed.
The tasting notes of this einkorn pasta include honey, honeycomb, chamomile, vanilla, cinnamon and white chocolate.
Cooking with Einkorn Gigli Rigati
Bring a pan of water to the boil and cook for 8 minutes until al dente.
British Organic Einkorn Gigli Rigati (Stoneground & Slow Dried)
Ingredients: Organic Einkorn
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.